Wild Garlic Bud - 1 handful
White Wine Vinegar - 80ml
Water - 80ml
Caster Sugar - 80ml
Salt - Pinch
Bring the vinegar, water, sugar and salt up to a gentle boil in a saucepan and then leave to cool.
Carefully wash the garlic buds and place in a sterilised jar.
Pour over the pickle and closed the jar.
Leave in the fridge for at least 5 days.
**use within 6 months**